Equipment
Chef's knife
Cutting board
Large mixing bowl
Ingredients
4 servings
Vegetables
- 500 g ripe tomatoes, room temperature, cored and cut into bite-sized wedges
- 50 g red onion, very thinly sliced
- 15 g fresh basil, leaves torn or roughly chopped just before serving
Dressing
- 30 ml extra virgin olive oil
- 15 ml red wine vinegar
- 3 g flaky sea salt
- 1 g black pepper, freshly ground
Nutrition (per serving)
96
Calories
1g
Protein
6g
Carbs
8g
Fat
3g
Fiber
5g
Sugar
298mg
Sodium
Method
01
Core the tomatoes on a cutting board using a chef's knife and cut them into bite-sized wedges. Slice the red onion as thinly as possible.
5m
02
In the large mixing bowl, whisk together the extra virgin olive oil, red wine vinegar, flaky sea salt, and freshly ground black pepper.
2m
03
Add the tomato wedges and sliced red onion to the dressing. Toss gently to ensure all pieces are evenly coated.
1m
04
Allow the salad to rest at room temperature for 10 minutes to let the tomatoes release their juices and mingle with the dressing.
10m
05
Tear the fresh basil leaves into the large mixing bowl just before serving, tossing once more gently to combine.
2m
Chef's Notes
- Never refrigerate tomatoes before or after making this salad. Cold temperatures irrevocably damage the flavour-producing enzymes and create a mealy texture.
- For maximum aroma, tear your basil leaves by hand rather than chopping them. A knife can bruise the delicate leaves and cause the edges to turn black and bitter.
- If you want to elevate this dish, use a mix of different coloured heirloom and cherry tomatoes. The varied sugar and acid levels will create a more complex flavour profile.
- The juice left at the bottom of the bowl is highly prized in Italian cooking. Serve with crusty bread to soak up this flavourful liquid.
